Bride's Cake

Ingredients

• one-half cup of butter
• one-half cup of sweet milk
• two cupfuls of flour
• one-quarter cupful of cornstarch
• six egg whites
• one and one-half teaspoonful baking powder
• one teaspoonful of vanilla

Method

1. 1

   Cream sugar and butter, add milk and flour mixed with cornstarch and baking powder, then fold in beaten egg whites with flavoring.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 61. The excerpt below is the record exactly as published.

one-naif cup of butter, two cups of flour and one teaspoonful of soda. Spice to taste. This i^a' 'good cake and one which is also inexpensive in baking. Use a moderate oven and bake in loaves rather than sheets. . '^BALTIMORE CAKE— Seat one jciirjful of butter to a cream, using a wood cake spoon. Add gradually while beating con- stantly two cupfuls fine granulated sugar. When creamy add a cupful of milk, alternating with three and one-half cupfuls pas- try flour that has been mixed and sifted with two teaspoonfuls of baking powder. Add a teaspoonful of vanilla and the whites of six eggs beaten stiff arid dry. Bake in three buttered and floured shallow cake tins, and spread between the layers and on top the following icing: Put in a saucepan three cups sugar, one cup water. Heat gradually to the boiling point; and cook1 without stirring until the syrup will thread. Pour the hot syrup gradu- ally over the well beaten whites of three eggs and continue beat- ing until of the right consistency for spreading. Then add one cupful chopped and seeded raisins, one cup chopped pecan meats and five figs cut in strips. 92 CAKES, CRULLERS/ ECLAIRS 21 BALTIMORE CAKE— For, this cafce^iw* 0hfe/eti£fuf tfwiter, two;cupfuU sugar, three and one-half cupfuls flour, one cupful sweet milk, two teaspoonfuls baking powder,-- the 'whites of six egg* an<i a teaspoonful of rose water. Cream the butter, add the sugar gradually/ beating steadily, then the milk am! flavoring, next the flour sifted with the baking powder, and lastly the stiffly beaten whites folded in at the last* Bake til three layer cake tin* in an oven hotter than for loaf cake. While baking prepare the filling. Dissolve three cupfuls sugar in one cupful boiling water, and cook until it spins a thread. Pouf;,>qpye/ the/st£jflpy< Jieafen whites of three eggs, stirring constantly. Add to, thi$ icing o,ne cupful chopped raisins, one cupful chopped nut meats, preferV bly pecans or walnuts, and a half dozen figs cuj it),fin$ fttfipz* Use; this for filling and also ice the top and sides with it. ., BREAD CAKE — Cream one cuty of<$*gar a^d ons-ljalf cup, of butter, add one-half cup of milk, two cups of flour sjfte^ with three teaspoons of baking powder and last the stiffly beaten whites" of tiiree eggs and half a teaspo^o p{ y^illa flavoring. Bake in one loaf. BRIDE'S CAKE--0fie *ffl^^^fflfal$$&\{(fae- half cupMdi butter; one^alf fetipf^l W^weef friilk, two cupfuls of flour; 'one-quarter cupful cornstafch, six e£g whites, one and one-half teaspoonful baking ponder

Cook this with the app: pantry check, scaling, and the assistant.